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Prep 10min
Total8hr15min
Servings8
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Ingredients
2
lb beef stew meat
1
package (8 oz) sliced fresh mushrooms
1
large onion, cut lengthwise in half, then cut crosswise into slices
1/4
teaspoon pepper
1
tablespoon beef bouillon granules
1
bag (16 oz) wide egg noodles
1
container (8 oz) sour cream
1
teaspoon dried thyme leaves
1
tablespoon Gold Medalâ„¢ all-purpose flour
1
large tomato, chopped (1 cup)
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Steps
1
In 3 1/2- to 4-quart slow cooker, place beef, mushrooms, onion, pepper and bouillon granules.
2
Cover and cook on Low heat setting 8 to 9 hours.
3
About 20 minutes before serving, cook and drain noodles as directed on package. Gently stir sour cream and thyme into drained noodles.
4
Sprinkle flour over beef mixture in cooker; gently stir into mixture. Increase heat setting to High. Cover and cook 3 minutes. Serve beef mixture over noodles; top with tomato.
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Use dried dill weed in place of the thyme for a change of pace.
For a hot, hold-in-your-hand sandwich, spoon about 1/2 cup stroganoff into pita bread halves and top with the chopped tomato.
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